Food and Technology Course
This course explores the integration of food science and technology, focusing on modern processing techniques, packaging innovations, and shelf-life management for plant-based products like chilled lasagne. Participants will gain practical skills in microbiology, regulatory compliance, and sustainable implementation to enhance product quality and market viability.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This concise course shows you how to apply modern processing, packaging, and shelf-life science to chilled plant-based lasagne, from microbiology and regulatory controls to MAP optimisation and active materials. Learn to design pilot tests, validate safety, improve texture and nutrition, manage costs and risks, and build a realistic implementation plan that supports quality, compliance, and sustainability goals.
Elevify advantages
Develop skills
- Design MAP shelf-life: balance Aw, pH, hurdles and cold-chain control.
- Apply HACCP, FSMA and GMP to novel processing and active packaging lines.
- Optimise plant-based lasagne: process flow, MAP, texture and clean-label binders.
- Evaluate PEF, HPP and advanced heating for safety, quality and cost impact.
- Plan pilots and ROI models to scale sustainable, sensorised packaging systems.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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